Easy Brown Butter Chocolate Chip Cookies
Easy Brown Butter Chocolate Chip Cookies
Ingredients
For the Cookies
- 3/4 cup salted butter
- 2 tablespoons granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla bean salt, or regular salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 cup chocolate chips
- 1 semi-sweet chocolate baking bar, broken into chunks
- flaky sea salt, as needed for topping
Instructions
- 1
Place the 3/4 cup of salted butter in a light-colored pan. Cook over medium heat, stirring occasionally, until the butter melts, foams, and then turns a rich, nutty brown color with browned bits at the bottom. This should take about 5-7 minutes.
⏱️ 7 min
- 2
Immediately pour the browned butter into a large mixing bowl. Allow it to cool completely until it is 'nice and cold'. This can take 30-60 minutes at room temperature, or you can speed it up in the refrigerator.
- 3
Once the brown butter is cooled, add the 2 tablespoons of granulated sugar and 1 cup of brown sugar to the bowl. Whisk these together until well combined and smooth.
⏱️ 2 min
- 4
Incorporate the 1 whole large egg, 1 large egg yolk, and 1 teaspoon of vanilla extract into the sugar-butter mixture. Whisk until the mixture is smooth and emulsified.
⏱️ 2 min
- 5
Directly into the same bowl, add the 2 cups of all-purpose flour, 1/2 teaspoon of vanilla bean salt (or regular salt), 1 teaspoon of baking soda, and 1 teaspoon of cornstarch. Mix gently with a spatula or wooden spoon until just barely combined.
⏱️ 2 min
- 6
Before the dry ingredients are fully mixed into the wet, add the 1/2 cup of chocolate chips and the chunks from the 1 semi-sweet chocolate baking bar. Continue mixing just until all ingredients are combined and no streaks of flour remain. Be careful not to overmix the dough.
⏱️ 2 min
- 7
Cover the cookie dough and chill it in the refrigerator. While the recipe creator prefers chilling for 24 hours for best flavor development, you can chill for a minimum of 30 minutes if you're short on time. The longer chill time improves texture and flavor.
- 8
When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper. Scoop portions of the chilled cookie dough onto the prepared baking sheet, leaving enough space between each cookie.
⏱️ 3 min•🌡️ 350
- 9
Bake the cookies for approximately 13 minutes, or until the edges are golden brown and the centers are still slightly soft and gooey. Do not overbake. Remove from the oven, and if desired, sprinkle immediately with flaky sea salt.
⏱️ 13 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Easy Brown Butter Chocolate Chip Cookies
Ingredients
For the Cookies
- 3/4 cup salted butter
- 2 tablespoons granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla bean salt, or regular salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 cup chocolate chips
- 1 semi-sweet chocolate baking bar, broken into chunks
- flaky sea salt, as needed for topping
Instructions
- 1
Place the 3/4 cup of salted butter in a light-colored pan. Cook over medium heat, stirring occasionally, until the butter melts, foams, and then turns a rich, nutty brown color with browned bits at the bottom. This should take about 5-7 minutes.
⏱️ 7 min - 2
Immediately pour the browned butter into a large mixing bowl. Allow it to cool completely until it is 'nice and cold'. This can take 30-60 minutes at room temperature, or you can speed it up in the refrigerator.
- 3
Once the brown butter is cooled, add the 2 tablespoons of granulated sugar and 1 cup of brown sugar to the bowl. Whisk these together until well combined and smooth.
⏱️ 2 min - 4
Incorporate the 1 whole large egg, 1 large egg yolk, and 1 teaspoon of vanilla extract into the sugar-butter mixture. Whisk until the mixture is smooth and emulsified.
⏱️ 2 min - 5
Directly into the same bowl, add the 2 cups of all-purpose flour, 1/2 teaspoon of vanilla bean salt (or regular salt), 1 teaspoon of baking soda, and 1 teaspoon of cornstarch. Mix gently with a spatula or wooden spoon until just barely combined.
⏱️ 2 min - 6
Before the dry ingredients are fully mixed into the wet, add the 1/2 cup of chocolate chips and the chunks from the 1 semi-sweet chocolate baking bar. Continue mixing just until all ingredients are combined and no streaks of flour remain. Be careful not to overmix the dough.
⏱️ 2 min - 7
Cover the cookie dough and chill it in the refrigerator. While the recipe creator prefers chilling for 24 hours for best flavor development, you can chill for a minimum of 30 minutes if you're short on time. The longer chill time improves texture and flavor.
- 8
When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper. Scoop portions of the chilled cookie dough onto the prepared baking sheet, leaving enough space between each cookie.
⏱️ 3 min•🌡️ 350 - 9
Bake the cookies for approximately 13 minutes, or until the edges are golden brown and the centers are still slightly soft and gooey. Do not overbake. Remove from the oven, and if desired, sprinkle immediately with flaky sea salt.
⏱️ 13 min•🌡️ 350